Gail’s Bakery Restaurant Bloomsbury

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The Bayley Street all-day restaurant will open on November 21 and offer a full menu for breakfast, lunch and dinner, including afternoon tea, while a wine bar menu and beer will also offer plates to share in the afternoon and evening.

Opportunistic

Gail’s Kitchen is the brainchild of Tom Molnar, the co-founder of the seven-year-old bakery company Gail’s, who told BigHospitality the opening was largely opportunistic.

“We had this space that was too big for Gail’s Artisan Bakery, and then we met James Adams, who’s the chef, and the food team and it all came together. There was no big strategic plan – we let’s just really do one of them, ”he explained.

The 40-seat venue is adjacent to the recently opened Gail’s store and cafe as part of the building that houses the Bloomsbury Myhotel.

Inspired by bread

Former Fifteen and River Café Chef James Adams will lead the team from an open kitchen that will allow diners to watch the majority of bread-inspired dishes prepared from scratch. Some of the bread, which takes up to three days to make, will continue to be baked at the company’s headquarters in West Hendon.

An oven in the center of the restaurant will, says Molnar, the bread at the heart of the restaurant both literally and figuratively.

“We started doing tastings in June and we really thought it could work. Every Wednesday we would fill our stomachs from seven in the evening until one in the morning with amazing food and wine by making the recipes. the other, ”he revealed.

The plates and dishes to share, with an average price of £ 15 per person, will be baked in the oven to order. They include whole sea trout cooked in salt with braised spinach.

Desserts will also revolve around bread and dough with a croissant dough pear and ice cream sandwich both on offer.

Molnar said he believes the opening of Gail’s Kitchen could, along with the Real Bread movement and the Great British Bake Off, lead restaurants to improve their bread offering.

“I think chefs have always appreciated good bread, but now I think the general public expects better bread.”

Luc Johnson

The restaurant’s launch comes just over a year since serial entrepreneur Luke Johnson took a stake in the business. “He helped us define what we do,” Molnar explained.

“He urged us on and said ‘you’re having fun making all these recipes, but what does that mean?’ You have to have some clarity and communicate that to people. It’s also a risk taker, ”concluded Molnar.


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